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Home / Chocolate Passion Verrine

Chocolate Passion Verrine

Chocolate Passion Verrine

Rating:

Recipe Created By:
Keegan Gerhard
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Crumble
  • Passion Fruit Curd
  • Chocolate Ganache
  • Chocolate Mousse
  • Final Assembly

Chocolate Crumble

100g (3.5oz)
100g (3.5oz)
70g (2.5oz)
30g (1.1oz)
100g (3.5oz)
1.5g (0.5oz)

Method of Preparation

  1. Place all ingredients in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed; be sure not to over mix.
  2. Finish mixing by hand creating a smooth dough.
  3. Place in the refrigerator until firm.
  4. Using a cheese grater, crumble the dough onto a Silpat® lined sheet pan.
  5. Bake in convection oven at 325°F/163°C.
  6. Allow to cool and use as desired in final assembly.

Passion Fruit Curd

166g (5.9oz)
190g (6.7oz)
200g (7.1oz)
20g (0.7oz)
300g (10.6oz)
15g (0.5oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. Combine puree, sugar and eggs with an immersion blender in a large bain marie; cook to 82°C/180°F.
  2. Add ; stir until completely melted.
  3. Add flavorings; stir until combined.
  4. Cool mixture to 40°C-45°C/104°F-113°F and add cubed butter; emulsify by mixing with an immersion blender.
  5. Cover with plastic wrap touching the surface of the curd to prevent skin from forming.
  6. Use as desired in final assembly.

Chocolate Ganache

600g (21.2oz)
600g (21.2oz)
20g (0.7oz)
30g (1.1oz)

Method of Preparation

  1. Scale heavy cream and glucose.
  2. Pour over chocolate and trimoline; whisk together to form emulsion.
  3. Cover with plastic wrap touching the surface of the ganache to prevent a skin from forming.
  4. Cool and use as desired in final assembly.

Chocolate Mousse

700g (24.7oz)
300g (10.6oz)

Method of Preparation

  1. Gently fold ingredients together to achieve a chocolate mousse.
  2. Pipe into desired glass or mold and allow to set.

Final Assembly

as needed
as needed

Method of Preparation

  1. Pipe a layer of Chocolate Ganache into the bottom of a verrine glass.
  2. Pipe a layer of Chocolate Mousse on top of the Chocolate Ganache.
  3. Pipe a layer of Passion Fruit Curd on top of the Chocolate Mousse.
  4. Pipe a layer of on top of the Passion Fruit Curd.
  5. Garnish with Chocolate Crumble and .
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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